I am so very, very excited to share this recipe with you guys today. Dates! They are delicious! I think I’ve always known that but hardly ever cooked with them. That’s going to change for sure in the coming months. Man, this date butter isÂ insane.Â While this baby simmered on the stove I swear it smelled like bacon. Bacon! Now I sorta get why the two are constantly being paired together.
To add to this crazy good butter, I decided to include meyer lemons for the acid component because: hey I just met you and this is crazy but here’s my number call me maybe? I bought a bag of meyer lemons for the first time a couple weeks ago and fell in love with themÂ hard.Â Stalkingly obsessed hard. Pretty sure I’m never using regular lemons ever again.
The combination of both of these new-found crushes together in one tasty butter has been rocking my world since day one. I want to eat it all by itself in a dark corner of the room. I’m gonna need serious privacy.
Despite the name, this butter doesn’t actually haveÂ butter.Â Kinda funny isn’t it? Maybe it was coined a butter because of how easy it is to spread. Fruit butters are different than jams and jellies in terms of how long you cook them for. I let mine simmer for roughly 45 minutes but you can let it go for even longer. To be honest, I couldn’t wait any longer it smelled so good. I may have torched the roof of my mouth tasting it off the stove.
My obsession for making a fruit butter was born from my previous obsession withÂ Trader Joe’s fig butter. That stuff, my friends, is bomb. I think I finished the entire contents of that jar within a week of opening. I ate it slathered on a bagel with cream cheese. And it was so good. I woke up in the morning excited to eat it. That’s saying something!
Naturally, I had to eat this lovely date meyer lemon butter with cream cheese and bagels too. All in the name of comparative research, course.
I couldn’t stop at just making a homemade fruit butter. I felt compelled to make a homemade cream cheese too. I never quite realized how easy and straight-forward it was to make cheese at home. You pretty much just mix heavy cream or half and half together with a mesophilic culture starter, or in my case, buttermilk (because that was the quickest, most convenient route, and if you know me, that’s pretty much my middle name(s)) and let it sit on the counter for hours. I have to admit that I was doubtful after about 8 hours. The recipe said it would eventually take the form of a yogurt but mine was nowhere near that state. At hour 10 I was almost ready to dump the entire thing and try the mesophilic culture starter route but when I checked it again at hour 12 I was astounded to find that it really did change into the consistency of a yogurt! Science is amazing!
At that point, you transfer the “yogurt” into cheesecloth, wrap it, and let it hang somewhere to drip whey. After another 12 hours my cream cheese was ready! All I had to do was add a smidge of salt and it was ready to go. This cream cheese tasted like none other that I’ve tried. Super creamy and rich and delicious. As simple as this was to make, I am gonna be all about experimenting with crazy flavor combinations. I adore cream cheese.
// More sticky sweet things: